Posts by Mike Bolton
Wild In The Kitchen: Pan-Seared Striped Bass
Pan-Seared Striped Bass I am a big fan of striped bass and its culinary options. Striped bass have white meat and a mild flavor, but it is their texture that makes them so versatile. They can be pan-seared like salmon, grilled, cold-smoked, broiled or sautéed. 4 skin-on striped bass fillets 1 lemon 3 tablespoons olive…
Read MorePoor Man’s Seafood Bisque
Freeze in Cool Whip bowls for a great, quick microwave meal. Any boiled fish, flaked 1/4 stick butter 2 tablespoons flour 1 small onion, diced 1 bell pepper, diced 1 garlic clove, minced 3 ounces tomato sauce 2 cups fish stock 2 teaspoons Cajun Seasoning 1 beer 1 teaspoon dried basil 1 cup heavy cream…
Read MoreWild In The Kitchen: Deer Rib Red Beans And Rice
Deer ribs are often ignored by hunters when it comes to cooking time, but they make a wonderful, tender addition to red beans and rice. Two slabs venison ribs 1-lb. andouille sausage 1-lb. dry red beans 1/4 cup olive oil 1 large onion, chopped 1 green bell pepper, chopped 2 tablespoons minced garlic 2 stalks…
Read MoreWild In The Kitchen: Wild Turkey Stew Comfort Food
It can be downright chilly at the start of the turkey season, and that’s when most turkeys are taken. Why then not whip up a turkey stew that the whole family will enjoy on a chilly evening? 1/2 wild turkey, shredded 4 red potatoes, quartered 1/4 stick butter 1 large onion, diced 4 tbsp. garlic…
Read MoreSimple Roasted Rabbit Quarters
Being the camp chef, I was once asked to cook a few rabbits we took one afternoon. This is what I threw together from stuff at the camphouse. It turned into an all-time camphouse favorite. 1 3-lb. rabbit 2 teaspoons salt 1 tablespoon black pepper 1/4 cup bacon grease 4 tablespoons sugar 1 white onion,…
Read MoreWild In The Kitchen: Country Fried Venison Steaks
Country-Fried Venison Steaks You’ve got to try this recipe from Beth Strickland, who prepared this dish as part of the Middle Bay Boat Team during a AWF Gulf Coast wild game cook-off. 2 lbs. cubed venison steaks Whole milk 2 cups all-purpose flour Seasoning salt Black pepper to taste 1/4 cup bacon grease 2 cups…
Read MoreEasy Cajun Grilled Shrimp
1 lb. large fresh shrimp 1 tsp. Tony Chachere’s Creole seasoning 1 7-oz. can corn kernels 1/4 cup dry parsley 1/4 cup dry basil 1/4 cup dry white wine 3 ozs. Andouille sausage 1 medium zucchini 1 large red bell pepper 2 tbsp. olive oil Slice the Andouille sausage and zucchini into thin slices. Core…
Read MoreWild In The Kitchen: Venison Cabbage Roll Soup
Like me, you’ve probably done venison chili to death. Chili is probably the best use for ground venison. With the cooler weather now upon us, I decided to experiment a bit the other day. I substituted ground venison for ground beef in a friend’s recipe, and it was wonderful! Give this simple recipe a try.…
Read MoreWild In The Kitchen: Grilled Orange Glazed Dove
I agree that dove breasts wrapped in bacon and grilled are pretty danged good. Here’s a different approach using whole doves that I think you will like. 15 whole doves 2 tablespoons peanut oil 4 large oranges, juiced Zest of 1 orange 1 tbsp. rosemary, chopped 2 tbsp. honey Salt Black pepper Pluck the doves,…
Read MoreWild In The Kitchen: Mourning Dove German Schnitzel
Everyone has tried bacon-wrapped dove breasts on the grill, and they are delicious. But that’s not the only way to cook mouth-watering dove. Here is a way to expand your chef skills. I promise you’ll love it! 15 dove breasts 4 cups water 1/4 cup salt 1/4 cup brown sugar 1 1/2 cups all-purpose flour…
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